Slow-roasted Tomato-basil Tart With St. George Cheddar

Total Time: 8 hrs Preparation Time: 2 hrs Cook Time: 6 hrs

Ingredients

• Servings: 8
• 2 lbs plum tomatoes, sliced in half crosswise

Recipe

• 1 to prepare the tomatoes, preheat the oven to 225°.
• 2 on a sheet pan, arrange tomatoes cut side up. drizzle evenly with oil, then sprinkle with rosemary. season with salt and pepper.
• 3 place tomatoes in oven and roast for 4 hours or until the moisture is gone. remove from oven and let cool completely.
• 4 to prepare the dough, in a bowl, whisk together flour and salt. scatter butter over the mixture and, using your fingers, gently press ingredients together until they resemble a coarse meal.
• 5 drizzle water over top and, using a fork, gently stir and toss just until the dough comes together.
• 6 gather the dough into a ball and place it on a lightly floured work surface. flatten dough into a thick disc and wrap in plastic wrap. refrigerate for at least 1 hour or up to 2 days.
• 7 to finish the tart, position a rack in the lower third of the oven and preheat to 375°.
• 8 in a saute pan, heat oil over low heat and stir in onion. cover and sweat for 10-15 minutes or until onion is soft and translucent. do not allow it to color. remove from heat, season with salt and pepper, and let cool completely.
• 9 line a sheet pan with parchment paper.
• 10 on a lightly floured work surface, roll out dough into a round about 12 inches in diameter. carefully transfer the round to prepared sheet pan.
• 11 layer half the cheese on the round, leaving a 1-inch border uncovered.
• 12 in a small bowl, combine cooled onion, basil, and creme fraiche and mix well.
• 13 spread onion mixture evenly over cheese layer. top with roasted tomatoes, then cover with remaining cheese. season with salt and pepper; top with a drizzle of oil.
• 14 lift the uncovered edge of the tart, folding it onto itself to form uniformly spaced pleats every few inches around the perimeter. brush the upturned edge with the egg wash.
• 15 bake for about 50 minutes or until the crust is golden brown. remove from oven, transfer to a wire rack, and let cool. slice and serve.